EASY PEASY GLUTEN FREE FLATBREAD
Provided by Laura Strange (www.mygfguide.com)
Categories Gluten Free Recipe
Time 20m
Number Of Ingredients 6
Steps:
- Add the flour, baking powder and yoghurt to a large bowl.
- Mix with a wooden spoon at first to roughly combine then get your hands in there and knead the ingredients until they are properly combined and you are left with a pliable dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the consistency pictured below.
- Add the olives and sundried tomato slices onto the dough and combine to ensure they are evenly distributed throughout. Don't overmix though or your sundried tomatoes with completely meld into the dough (not a bad thing really, as they will still taste great, but visually I prefer to have the red tomato stripes running through the flatbread).
- Lightly flour a board and rolling pin. Take a sixth of the dough and roll into a ball shape. Flatten it out with the rolling pin until it is around 5mm thick. OR If you are rolling pin-less or in hurry, you can always flatten them with you hands for a more rustic finish. I often do this as it's so quick!
- Heat a griddle pan over a medium-low flame - oil is optional, these can be dry-fried or simply spritz the pan with a tiny bit of olive oil for a more golden finish. Now pop your raw gluten free flatbread into the pan and allow to cook on each side for around 3-5 minutes. They will rise slightly during cooking, giving a nice light (yet still satisyingly doughy) interior.
- Repeat steps 4 and 5 until you have a neat little stack of gluten free flatbread and then you are ready to serve! These are best eaten straight away while they are warm, or put aside and blast in the microwave just before you are ready to serve.
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
3-INGREDIENT GLUTEN-FREE FLATBREAD
This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.
Provided by Gemma Stafford
Categories main-dish
Time 35m
Yield Six 8-inch flatbreads
Number Of Ingredients 10
Steps:
- In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
- Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
- Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.
GLUTEN FREE FLATBREAD
This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!
Provided by paulamonster
Categories Breads
Time 15m
Yield 3 6, 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine flours very well in med. size bowl. Make a well in the centre.
- Drop egg into well.
- Add milk to well. Use less than full amount until you are sure how much you need.
- Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
- Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
- Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
- Flip and cook on second side about 30 seconds to one minute.
- Remove and repeat. Makes about 3-4 flatbreads.
- (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
- (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).
Nutrition Facts : Calories 221.7, Fat 16.6, SaturatedFat 3, Cholesterol 74.3, Sodium 41.1, Carbohydrate 14.5, Fiber 0.8, Sugar 0.5, Protein 4.2
EASY GLUTEN-FREE BUCKWHEAT FLATBREAD
This bread is really delicious and reminds me of a wholegrain sourdough rye. I don't buy processed GF products, so I devised the following adaptable recipe for a flatbread that's very easy to make, and you can effortlessly adjust it to lots of different flavors and textures. My husband, who doesn't have to eat GF will frequently polish off the whole tray, when I add a bruschetta topping of chopped tomatoes, parsley, garlic, and olive oil. You can add olives, sun-dried tomatoes, rosemary or oregano, sesame seeds, etc. into the mix, and even use it as a pizza base. It's not paleo or AIP since it includes grains, but it is a good substitute for those upgrading their eating habits for health reasons.
Provided by Scoopers
Categories Quick Breads
Time 55m
Yield 1 Tray, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
- The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
- Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
- Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
- Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
- When you are ready to bake, preheat oven to 350.
- Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
- If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
- If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
- Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
- Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
- Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
- The squares can also be left out to dry to make crackers.
- The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.
Nutrition Facts : Calories 325.4, Fat 24.3, SaturatedFat 2.9, Sodium 593.7, Carbohydrate 21.2, Fiber 8.6, Sugar 1.3, Protein 10.2
GLUTEN-FREE PIZZA CRUST OR FLATBREAD
This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.
Provided by Allen Seidman
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g
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